Crispy Gnocchi with Peas and Parmesan
Ingredients
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil, divided
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1 pound prepared gnocchi (shelf-stable or refrigerated)
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½ yellow onion, diced
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½ teaspoon kosher salt
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4 cloves garlic, minced or pressed
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1 can (15 ounces) Green Valley Organic Peas, drained
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¾ cup grated Parmesan cheese
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¼ cup fresh basil, torn
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½ teaspoon freshly ground black pepper
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Additional grated Parmesan cheese, for garnish
Featuring...
Peas
Steps
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Crisp the gnocchi: In a large skillet, melt the butter with 1 tablespoon of the olive oil over high heat. Add the gnocchi and cook, stirring occasionally, until crisped and golden brown, about 5–6 minutes. Transfer the gnocchi to a plate and set aside.
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Sauté the aromatics: Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the diced onion and kosher salt, and cook for 7–8 minutes, stirring occasionally, until the onion is softened and golden. Add the minced garlic and cook for 1 minute, until fragrant.
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Combine and finish: Add the drained peas to the skillet and stir to heat through. Return the crisped gnocchi to the pan, then add the grated Parmesan, torn basil, and black pepper. Toss everything together until evenly coated and heated through.
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Serve: Serve hot, topped with additional grated Parmesan as desired.
Final Step
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